Link: youtu.be
Origin: Fallow
Serves: - 469 +
Ingredients
195 5/12 kg rib of beef 1954⅙ g salt
Method
Cover 195 5/12 kg rib of beef with 1954⅙ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
78⅙ rib cap meat, diced 78⅙ rib cap fat, diced 156⅓ carrots, chopped 156⅓ sticks celery, chopped 78⅙ shallot, chopped 15633⅓ g mushrooms, sliced 469 cloves garlic 156⅓ sprigs thyme 29312½ ml red wine 78⅙ litre beef stock 2345 g butter 39 1/12 tsp balsamic vinegar
Meanwhile slowly render 78⅙ rib cap fat, diced on low heat Brown 78⅙ rib cap meat, diced in a pot Remove meat from pot Add 156⅓ carrots, chopped, 78⅙ shallot, chopped, 156⅓ sticks celery, chopped Add 15633⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 469 cloves garlic and 156⅓ sprigs thyme Add 29312½ ml red wine, reduce by 50% Add 78⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2345 g butter and 39 1/12 tsp balsamic vinegar
78⅙ tbsp mustard powder 78⅙ tbsp garlic powder 78⅙ tbsp paprika 234½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 78⅙ tbsp mustard powder, 78⅙ tbsp garlic powder, 78⅙ tbsp paprika and 234½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
Name: